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Looking for an easy dinner that has everything you need in one dish but with 10 minutes of effort? This Mediterranean salmon orzo bake will be a go to on weeknights or family meals! Flaky roasted salmon sits on top of creamy orzo with garlic Boursin cheese, tomatoes, spinach, and artichoke hearts.
A Quick Look: Mediterranean Salmon with Orzo
- Prep time: Only 10 minutes to prep! Cooking time is roughly 40 minutes total.
- Servings – Makes 4 full servings, although could feed 6 smaller servings.
- Main ingredients: Salmon fillets, Italian seasoning, spinach, garlic, cherry tomatoes, artichokes, Boursin cheese, basil, broth and orzo pasta.
- When to serve: For a simple one-dish weeknight dinner that’s full of omega-3’s and vegetables. Great for low energy days!
- Dietary information: This recipe fits a Mediterranean diet and HYH diet. It is gluten free and dairy free with minor edits.
- Why you’ll love it: This one-pan Mediterranean salmon orzo bake is ideal when you want a lot of flavor all packed into one easy, delicious dish. This recipe is an all in one meal.
I love to use orzo bakes for nights when I don’t feel like cooking, and I love that this recipe is so easy to prep. Want this recipe without salmon? Try this chicken orzo bake and easy Boursin orzo bake for different flavor variations.
Table of Contents
Ingredients
Below are some details about the main ingredients that will help with shopping. Please see the full recipe card below for amounts.
- Salmon – Plan about 4-6 ounces per person, then slice into four fillets (or more depending on how much you get). You can have your fishmonger remove the skin, or do it yourself. You can also buy frozen salmon fillets and defrost them overnight in the fridge, then pat dry before using. When making one-pan recipes like this, I prefer a fattier type like Atlantic or king salmon over coho or sockeye. It’s more forgiving with a longer cook time, so you don’t have to worry as much about overcooking.
- Seasoning – Garlic powder and Italian season make this easy, but you could also use a Greek or Mediterranean seasoning. Fresh basil is used at the end for garnish and really elevates the dish. Feel free to substitute 2 cloves of fresh garlic for garlic powder. I used powder because it’s easier – one less thing to chop.
- Spinach – Use fresh baby spinach leaves.
- Tomatoes – Cherry tomatoes work so well in these one pan baked orzo dishes. You could also use chopped sun-dried tomatoes too.
- Boursin cheese – I recommend the Garlic and Herb flavor for the best pairing. Shallot and chive or black pepper flavors can work in a pinch. This can be substituted with cream cheese, but it won’t have as much flavor. Buy a pack at Costo and use the rest for Boursin chicken, Boursin mushrooms, and Boursin pasta.
- Artichoke hearts – Use canned or frozen and defrosted artichoke hearts. Whatever you use, pat them dry thoroughly so they don’t add too much extra moisture.
- Vegetable or chicken broth – Either work as a way to cook the orzo while also adding flavor. I recommend my rotisserie chicken broth. Bonafide makes a good vegetable broth.
- Orzo – A small rice-shaped pasta made from durum wheat, this is ideal for doing a baked pasta recipe because it can cook in the same pan without needing to be boiled separately. Rummo and Dellalo is generally what I use to test this.
Variations
- Fish – Use halibut or cod fillets instead of salmon. This Mediterranean halibut recipe is also delightful.
- Gluten free – Use a rice-based orzo instead of cassava for best results. Cassava tends to be more gummy when cooked this way.
- Dairy free – Use dairy free Boursin cheese.
- Low histamine – Omit the tomatoes and spinach. Substitute arugula or finely chopped kale.
How to Make Salmon and Orzo
Step 1: Preheat oven to 400ºF. To a 9×13-inch baking dish, add olive oil, Italian seasoning, garlic powder, salt, and pepper and whisk to combine. Add salmon fillets on top and then rub the olive oil mixture all over it on both sides. Set the salmon aside on another plate.
Step 2: To the baking dish, add in the spinach, orzo, tomatoes, artichokes, broth and additional salt. Use a spoon to stir it all together.
Step 3: Place the Boursin cheese in the middle of the baking dish. Cover the pan with foil and bake for 20 minutes.
Step 4: Remove the pan and stir the orzo, Boursin cheese, and vegetables all together till combined. Then place the salmon fillets on top. Cover with foil again and bake another 18-20 minutes, until salmon is cooked through and orzo has absorbed most of the broth.
Step 5: Spoon out the orzo and place the salmon fillet on top. Top with chopped fresh basil and serve.
Recipe Tip
Try to not over-bake the dish, since baking longer can cause too much liquid to absorb into the pasta. This will make it less creamy, with the pasta texture being more mushy. If this does happen – don’t worry! Overall it will still taste great. You can stir in a splash of broth of heavy cream to help thin out the sauce more.
Storage Recommendations
- Refrigerator – Store in the fridge for up to 3 days in a covered, air-tight container. Because salmon tends to get a little fishy if stored for a while, this one is best enjoyed earlier.
- Freezer – Add into a freezer safe bag or container, and freeze for up to 4 months. Defrost overnight in the fridge.
- Make ahead – Place all the ingredients except the broth and salmon into an 9×13 baking dish and cover, then place in the fridge. Once you’re ready to cook, pour in the broth, making sure the orzo is mixed in and submerged. Then add the salmon as written in the recipe card.
- Reheating – This salmon casserole is best reheated in the oven at 350°F for about 10-15 minutes, covered with foil. Add 2 tablespoons of broth or cream and stir it into the orzo to help retain some moisture. You can also place in a microwave-safe bowl and heat in 30 second intervals till warmed through.
Serving Suggestions
This Mediterranean salmon orzo bake is really a full meal in one, but if you want some extra serving suggestions, here’s what I recommend.
- Bibb lettuce salad
- Artichoke hummus
- Mediterranean cucumber salad
- Roasted vegetables with tahini sauce
- Garlic bread
- Kale crunch salad
Recipe FAQ
Salmon is done at 125-130°F for medium and 135-140°F for fully cooked. It will flake easily with a fork, with a slightly glossy (but not bright pink) center. It should look opaque all the way through. A fatty salmon, like Atlantic salmon, King salmon, or one that is sustainably farmed, is a little more forgiving than a leaner type like wild salmon or Sockeye.
If you’ve baked the full time and still find a lot of liquid in the pan (this can happen if your salmon may not have been fully defrosted, or just extra liquid was included), uncover the dish and bake another 3-5 minutes. The orzo will absorb more liquid when baked uncovered.
Add a little more broth or heavy cream to the mixture, stirring well. Then bake another 5 minutes. It may just need a little more time! If the salmon is done, you can always remove it and continue to bake the orzo.
More Easy Salmon Recipes
For more delicious salmon recipes that have a Mediterranean influence, try this creamy Boursin salmon pasta, salmon with spinach, sheet pan salmon with potatoes, or shrimp stuffed salmon. For a similar recipe in flavor, but with chicken thighs, try this crockpot Tuscan chicken.
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Mediterranean Salmon Orzo Bake
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning, or oregano
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds salmon fillets, skin removed and divided into 4-6 servings
- 4 cups fresh spinach, roughly chopped
- 1 2/3 cups orzo
- 1 pint cherry tomatoes
- 1 14- oz. can artichoke hearts, drained and roughly chopped
- 1 5.3- oz. Boursin garlic & herb cheese
- 2 1/2 cups vegetable or chicken broth
- 1/4 cup fresh basil leaves, sliced thin
Instructions
- Preheat oven to 400ºF/205℃. To a 9×13-inch baking dish, add olive oil, Italian seasoning, garlic powder, 1 teaspoon kosher salt, and pepper and whisk to combine. Add salmon fillets to the dish and use your hands to rub the olive oil mixture all over both sides. Remove salmon from the pan and set aside on a plate. Place in the fridge, if desired.
- Add the spinach, orzo, cherry tomatoes, chopped artichokes, broth, and the remaining 1 teaspoon kosher salt to the dish. Use a spoon to stir it all together. Nestle the Boursin cheese in the middle of the dish. Cover the pan with foil and bake for 20 minutes.
- Remove the dish from the oven and stir again, using a wooden spoon to mash up the Boursin cheese and incorporate all the elements. Lay the salmon fillets on top.
- Cover with foil and bake again for 18-20 minutes until the salmon is cooked through and the orzo has absorbed nearly all of the broth. Serve in shallow bowls and top with the sliced basil leaves. Enjoy!
Notes
- Servings – This makes roughly 4-6 servings if planning on 4-6 ounces of salmon per person. You can adjust the salmon fillets to however many you’re serving.
- Seasoning – Can be substituted with oregano, Greek, or Mediterranean seasoning – all are good!
- Best salmon type – King or Atlantic salmon tends to hold up better in baked dishes like this over wild or Sockeye, but any type can be used. If using a leaner type, you will need to watch the cooking time more closely.
- Troubleshooting – If the orzo hasn’t absorbed most of the broth, but the salmon is done, remove the salmon fillets and bake the orzo another 3-5 minutes, uncovered. Not enough liquid leftover? If the orzo is dry, mix in a splash of broth or heavy cream, which should help thin the sauce a bit.
- Kosher salt – I use Diamond kosher salt, which is a little less “salty” than Morton’s or others. Adjust to your taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good and so easy. I really enjoyed how flavorful this was for how quickly I put it together. My family liked it too. Thank you!